Monday, July 7, 2008
Rhubarb and Roast Chicken
I love roasted chicken. The actual environmental cost and actual cost of chicken means that there are fewer roast chickens around here. This spring both times we have roasted a bird we paired it with rhubarb. The first time we roasted the chicken (covered in local bacon, mind you) on a bed of onions, sweet potatoes and rhubarb. We topped the chicken with ramp kimchi. Oh, that was a good night.
Then more recently, we roasted chicken and vegetables. For the latter, we glazed them with balsamic and raspberry a la Souvlaki for the Soul. We also had a wonderful scape and red cabbage slaw with a bit of wasabi and vegan mayo.
We topped the bird with rhubarb kimchi. Wait did you read that correctly? Yes, I decided one afternoon that I would make kimchi out of rhubarb. Why? Heaven knows. To the kimchi, I added pepper, both sesame oil and sesame seeds, some banana peppers, turnip, carrots, garlic, ginger, and mustard seeds. The result was alright. I think it would be interesting to make an Indian-style pickle with oil with rhubarb in the vein of a lemon or lime pickle. As for the kimchi, if I did it again, I would make it a turnip kimchi wth rhubarb instead of the rhubarb kimchi with turnip. It was not inedible but not overwhelming. (In case you missed it on the plate, there are a few pale shreds sitting a top the chicken.)
Oh, those were a couple good meals.